Easy As 1-2-3

I have written about quiche many times. See here, here, here, here, here and here. I just can’t help myself, quiche is the perfect vehicle for just about anything you want to put into it.

This week it was the Swiss Chard that was the instagator. I found a good looking bunch at the local farmer’s market and couldn’t resist bring them home. Into the quiche it went. Sautéed first with a little bit of onion and pancetta and of course a little tuyere cheese makes everything better!

cooks’ tip: When you use a refrigerated pie crust for quiche bottom, making a quiche is as easy as 1-2-3!

1.

.quiche filling

2.

quiche filling 2

3.

quiche cooked

 

 

 

 

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Dilly Good – Re-Mix

I may be a bit of infrequent blogger these days but I am predictable. (At least when it comes to quiche!)

As is often the case, I found myself once again with too much fresh dill in the fridge. And of course I always have Feta cheese on hands. So naturally I made a quiche. Much like my “Dilly Good” quiche from July 2016, I used potatoes in the base instead of a crust, making it more like a Tortilla Espanola” or a Spanish style potato omelet. (and gluten free) Which means I took my time slowly precooking the thin slices of potatoes in oil, over not too high a heat so they soften but not brown too much. And the same for the onions. Short of that I basically whisk up some eggs and dairy of choice (I like whole milk or half/half) and layer it all into a pie dish. Cook as you would any quiche – 40-45 mins at 400 degrees. Best served after it has cooled a bit or even room temperature.

Take a look at my process in pictures:

 

Blueberry Inheritance

What do you do with a freezer full of blueberries? Blueberries that were lovingly picked by hand during the height of the season by your mother? Especially when that freezer that belongs to your recently deceased mother?

You start making recipes that have blueberries!

I would like to say that I packed up all the blueberries and put them in my freezer – and eventually I will. But right now I am trying to make room in my freezer for all those blueberries. And I mean a lot of blueberries. My mother picked enough every year during the season (approximately July-August in New Hampshire) to have blueberries at least once a week between September and June. So approximately 40 pints in the freezer?

So this week I made single serving size blueberry bread pudding for my husband (used about 1/2 of a pint of berries up) with some leftover sweet focaccia bread I happen to have on hand and a quick custard of sugar, vanilla, eggs, whole milk. I also like to add a dash of cinnamon – which I consider to be the blueberry’s best friend.

 

 

Dilly Good

I think fresh dill is one of the most under-used, under-appreciated herbs. So every chance I get to use it, I do. And not just for pickles! or for Spanakopita!

This time I decided to use it in a quiche! My favorite way to use up stuff anyway is to pair it with eggs.

I decided instead of a crust to make more of  “Tortilla Espanola” or a Spanish style potato omelet. You typically start these on the stove-top and finish them in the oven, but feeling a little lazy I decided to do the whole thing in the oven. So I got out the trusty glass pie dish that I use for everything and layered the ingredients into it. I made sure to slice each ingredient thin so it would cook easily in the time I typically bake my quiches (about 45 mins at 425 degrees)

The layers of ingredients  – inspired by fresh dill – took on a decidedly “Eastern European” inspiration with red onion, potato and dill. A couple tablespoons of sour cream added to my standard quiche mix made everything extra light and fluffy! A little grated parmesan cheese on top never hurt anything !

 

 

 

Brunch On The Porch

If you have been reading along perhaps you already know about the most beautiful dining room in New Hampshire.  If not… well that’s okay too, but you can see it here and here.

This particular weekend we had stopped for bagels on the way up and I spotted some “French toast” bagels and grabbed a couple of those along with a honey wheat and a couple of cinnamon raisin to bring up to my mothers. I was already forming inspiration with those French toast bagels in mind but I hadn’t quite nailed it down yet.

While reviewing my “potluck” cookbook for an upcoming event I stumbled across the perfect use for those leftover bagels. A “French toast casserole!”

But of course I had to improvise partly because that is what I do and partly because I was in my mother’s kitchen with some limitations on ingredients. I also cut back on the sugar – preferring instead to bump up the sweetness with addition of maple syrup served at the table on the side.

The recipe

Start with either a regular loaf of bread (16oz) or as I did – 3 large bagels. Break up your bread of choice into large chunks and toast by baking it on a sheet pan in a 325 degree oven until dry, light and slightly browned.

Spray a 9″ x 13″ glass baking dish with non-stick baking spray and pack the bread in. Next: make the custard.

Whisk together: 6 large eggs, 2 1/2 cups half and half, 2 tsp vanilla extract, 1/4 tsp ground nutmeg, 1/2 tsp ground cinnamon, 3 tablespoons maple syrup. Pour this mix over the bread (bagels) pushing down any bread that doesn’t get totally coated with liquid. At this point cover it with plastic wrap tightly and store overnight in the refrigerator.

bread and custard ready

The “golden” colored bagel pieces are the “French toast” ones.

In the morning, take the dish out of the refrigerator to get the chill off while you preheat your oven to 350 degrees and make your topping.

The topping consists of: 1 stick of salted butter, softened. 3 tablespoons of maple syrup. 1 cup of chopped nuts (measure pre-chopped) – I used walnuts but pecans would be divine! Mix it all and spread as evenly as you can in clumps on top of bread/custard. Sprinkle about 1/4 cup granulated sugar on top to give it a bit of a sweet crunch on top.

ready for the oven

The next morning, with the topping (light-colored clumps) spread on top. Ready for the oven!

Bake on middle rack, uncovered for 1 hour. It should be puffy and golden brown and firm to the touch in the middle. Pull it out- let cool for 10 mins and serve with warm maple syrup to taste. And bacon.

 

 

Spring: Day 58 (Brunch On The Porch)

Nicest dining room in New Hampshire!

Nicest dining room in New Hampshire!

When I considered the restaurant brunch options for Mother’s Day in my mom’s hometown I couldn’t think of any place nicer then her porch. Besides I know her likes and dislikes better than any chef and I love to cook!

We had a full day ahead of us, opening up the porch to ready it for summer, changing out storm windows for screens and getting the hoses out in the extensive yard.

So breakfast on Mother’s Day was not going to be an elaborate, leisurely affair but rather a quick, nourishing start to our busy day.

And lucky for everyone her garden chives are already up so I paired that with the “corn and tomatoes on the porch” leftovers from the night before to make tasty omelets!

So fresh and yummy – even if I do say so myself! and of course it’s never really too early for a decadent dessert made with early strawberries, warmed slightly and sweetened with just a touch of honey, served over the best vanilla ice cream! (crumbled chocolate brownies optional!)

dessert

Author’s note:

I actually graduate tomorrow (yippee!) and I am looking forward to new and more frequent blog entries now that I can have my life back! Stay tuned….

Spring Day 23: (Actual Warm Weather & Quiche)

spring quichePredictions of 60 degrees today in Boston!

Other than snow farms and parking lots, the snow is just about gone. A quick inspection of the yard showed that yes, maybe all the plants survived – although I have my doubts about the Hydrangea. Of course now the spring yard work and clean up must start in earnest and that means busy weekends.

I still think quiche is the best way to use up odds and ends from the fridge and it gives you something that can be available as a snack or meal in between filling the yard waste bags.

This one had asparagus, sweet red bell pepper, spring onions, and  feta cheese of course. A real spring classic. As always I try to use whole milk or better yet “half and half” for a rich, moist quiche. You can see a couple recipes here and here!